POV: Cooking the Potatoes Chefs Don’t Want You to Know

Ever wondered how chefs create potatoes that are crispy on the outside, yet incredibly creamy and soft inside? This is your chance to learn the restaurant secret behind fondant potatoes — the potatoes chefs don’t want you to know about! Jack walks through every step to cook these Michelin-star-level potatoes right at home.
Fondant potatoes are the perfect combination of texture and flavour, with a golden crust and rich, buttery interior that melts in your mouth. Using pro-level chef techniques, we’ll show you how to select the right ingredients, prep, sear, and slow-cook these potatoes to perfection. Whether you’re a home cook or a foodie looking for the next level of potato dishes, this recipe is guaranteed to impress.
In this video, you’ll learn:
How to make fondant potatoes that are both crispy and creamy
Chef techniques for perfecting potato texture and flavour
Tips to avoid common mistakes and elevate your cooking game
Ready to make the ultimate potato dish? Watch now and bring restaurant-quality flavour to your kitchen. Don’t forget to like, subscribe, and share if you want more exclusive chef tips and recipes!

VIDEO CHAPTERS
00:00 - Intro
00:07 - Preparing the Potatoes
02:42 - Browning the Potatoes
03:34 - Adding Butter & Stock
04:24 - Cooking the Potatoes
05:56 - Finishing the Potatoes

INGREDIENTS
5 Yukon Gold potato
Beef stock
125g Butter
2 cloves garlic
Thyme
Salt
Oil

Recipe:
1. Preheat Oven: Set the oven to 180°C (356°F).
2. Prepare Potatoes: Cut potatoes into shapes (using cookie cutters or by hand), aiming for about 1.2 inches thick for even cooking.
3. Sear Potatoes: Heat oil in a wide saucepan and sear the potatoes on both sides until golden brown.
4. Add Butter: Once browned, add butter to the pan to flavour the potatoes.
5. Add Aromatics: After about 2 minutes, add sliced garlic and thyme; cook until fragrant.
6. Add Stock: Pour in enough beef stock to cover about three-quarters of the potatoes. Cover and cook for 10 minutes.
7. Baste and Cook: After 10 minutes, baste the potatoes with the stock, cover, and cook for another 25 minutes.
8. Check Doneness: Once the potatoes are soft and the stock is reduced, they are ready to serve.

[mikeflorence]

Hi Jack, it's Mike the seafood chef down in Kent. I CAN'T BELIEVE YOU & WILL. You're running one of the best restaurants up town while putting out these incredibly helpful cooking videos for us. Do you ever sleep Bro ??? Fantastic Fondant Potatoes. Your recipes help us get to next level cooking. Much respect & thanks. Cheers, Mike.

[krod]

Always wanted to give Fondant Potatoes ago. Best guide oh how to do them ive seen on the internet.

[lyndonallen]

Fallow is the bessst restaurant / cooking channel, hands down.

[richardphillips]

Great video, goes to show that it's all in the detail..thank you chef! 😊

[LilMonkeyFella]

Do you ever make Duchess potatoes? Those are my favourite 😋

[jaytorr]

Great techniques, will definitely tey! I cook them at home, so unless for a dinner party, I don't cut them with the ring, hate to waste. I just flatten them. Thanks again chefs!

[padders]

Jack! Yes Chef! They look amazing, never eaten, let alone cooked these bad boys. Definitely on my to try cooking list! 🙂😋😎❤

[fungamingwahoo]

My favorite way to make potatoes, thanks for your take on it Chef!

[torstenhein]

Hi guys, awesome dish. Any chance you can either share a good stock recipe or even a video on a stock or two?

[Maitreya]

Nice vid, Jack. I was in Fallow for Sunday roast yesterday…excellent as always.

[chippywarren]

What a fantastic channel I just came across. Thank you.

[HardTimesUK]

Yes Jack! Going to try these tonight. Thanks Chef!

[Wishmasters]

Looks incredible! Gotta try it for my parents! Damn that looks good

[HollyTroll]

is salting the sauce at the end enough for the potatoes? or is the broth already over salted?

[Abefroman-lqmd]

Bloody delicious looking. Talented chef.

Salutations from Belfast Northern Ireland 🇬🇧

[masteridiot]

The classic fondant potato in the modern setting, nice!

[goblinslayer]

I really like your video chef, please keep doing POV Cooking.❤❤❤

[tylerdurden]

at this point i think you have a serious potato and sriracha addiction. nice video

[BreonNagy]

I love that pan. What's the brand?

[jonathanh]

Please tell me where I can buy yukon gold in England?